EDIBLE COATING BASED ON WHEY MILK AND CASSAVA STARCH: IMPACT ON THE QUALITY AND SHELF-LIFE OF MINIMALLY PROCESSED PAPAYAS

An alternative to minimizing the use of plastic packaging and the undesirable microbiota would be the use of active packaging, such as edible coatings, which interact positively with food and contribute to an improvement in the quality and shelf life of themselves. The aim of this study was evaluate the action of edible coatings made with whey and cassava starch, applied on papaya, in order to observe the impact on the quality and shelf life of the fruit. Minimally processed papayas were divided into three treatments: TC (control), TS (whey coated) and TF (coated with cassava starch) and submitted to psychotropics research, determination of soluble solids and color analysis at time intervals 0, 3, 6 and 9 days. The results showed that the two coatings applied were efficient in the control of microbial growth and maintenance of soluble solids content in the fruit, which may favor the use of this technology in order to increase the microbiological quality and safety of the product.